ICAR Research Data Repository for Knowledge Management
Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4717/
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| Title |
Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking.
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| Creator |
Raghavendra Rao, S. N.
Desikachar, H. S. R. |
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| Subject |
14 Physical properties
01 Rice 04 Wheat 03 Cooking-Recipes |
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| Date |
1964
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/4717/1/Cereal_Chemistry_1964_41_4_316-319.pdf
Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking. Cereal Chemistry, 41 (4). pp. 316-319. |
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